A delicious fall treat. I am posting the directions for the frosting, but I really didn't care for it. In the picture I used ordinary vanilla frosting. However, these guys are so sweet, they really are good without any frosting at all. Freeze the rest of your pumpkin to make them again or for another seasonal recipe.
Source: Rachel Ray Mag
- 1 8 ounce package cream cheese, at room temperature
- 1/2 cup confectioners' sugar
- 2 large eggs, plus 5 large egg whites
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 cup canned pumpkin puree
- 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
- Place a rack in the lower third of the oven and preheat to 350 degrees . Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
- In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
- Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
- Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.
- Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.
- Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.
I made a big batch of this on Sunday and ate it for a whole grain lunch full of veggies at work. It's a delicious way to enjoy the best of autumn! Cut up the squash during step one since it takes about 15 minutes to peel and cut into pieces.
Source: Rachel Ray Mag
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 32 ounce container vegetable broth
- 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
- 1 1/4 cups grated parmesan cheese
- In a large dutch oven, heat the EVOO over medium heat. Add the onion and cook, stirring frequently, until softened, 5 minutes. Stir in the garlic and thyme and cook, stirring, for 1 minute. Stir in the barley and the vegetable broth; season with1 tsp. salt and 12 tsp. pepper. Bring to a boil, lower the heat, cover and simmer for 15 minutes.
- Stir in the squash, cover the pot and cook until tender, 18 to 20 minutes. Stir in the peas and 1 cup cheese and cook, uncovered, until the cheese is melted, about 2 minutes. Garnish with the remaining 14 cup cheese.
You're never too old for a sloppy Joe. Make mine extra sloppy.
Source: Everyday Food
- 2 tablespoons plus 2 teaspoons olive oil
- 1 medium onion, diced small (2 cups)
- 1 large celery stalk, diced small (1/2 cup)
- 1/2 green bell pepper, diced small (1/2 cup)
- Coarse salt and ground pepper
- 2 teaspoons minced garlic
- 1 1/2 pounds lean ground beef
- 1 tablespoons Worcestershire sauce
- 1 can tomato sauce
- 1/4 cup ketchup
- 4 hamburger buns, split
- In a large skillet, heat 2 teaspoons oil over medium-high. Add onion, celery, bell pepper, season with salt and pepper, and cook until vegetables soften, about 2 minutes. Add garlic and cook 1 minute. Add beef, breaking up meat with a wooden spoon, and cook until browned, 2 minutes. Add Worcestershire sauce, tomato sauce, and ketchup. Simmer for 6-8 minutes.
- Generously spoon beef mixture over toasted bun bottoms. Sandwich with bun tops and serve
My mom used to make this when I was growing up. I think she found the recipe in a magazine. Here, I double the sauce. I also sometimes make meatballs instead of loaves so they are saucier. It has a great tangy flavor from the apple cider vinegar.
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons beef bouillon granules
6 tablespoons of brown sugar
Cook over medium heat until granules dissolve.
1.5 lb ground beef
1 cup bread crumbs
1 cup evaporated milk
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350. Mix together and shape into six loaves. Place in prepared baking sheet. Spoon half of the sauce over the loaves. Bake for 30 minutes, then top with remaining sauce. If making meatballs: shape into 12 balls, increase the temperature to 425 and bake for about 15 minutes, flipping halfway.
Finally got around to using those apples my husband and I picked at a local orchard. This recipe is simple and delicious - the way an autumn crisp should be.
- 10 cups all-purpose apples, peeled, cored and sliced (about 8 apples)
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F (175 degree C).
- Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
- Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Oh. My. God.
Source: Allrecipes.com "Brook's Bombshell Brownies"CORRECTION: I now make this with 2/3 cup less sugar because I found the original amount to be too sweet. Don't cut down on the butter; you will lose the richness this recipe is great for.
- 1 cup butter, melted
- 3 cups white sugar (I will reduce this by at least 1/2 c the next time I make these)
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting. *** My toothpick did not come out clean...I think it was because of the chocolate chips (obviously they will be melted). I considered it done when the edges were firm. The center remained very moist and incredibly chocolaty, but this is why everyone loved it.
This may have just turned into the butternut squash blog. But what's not to like? This recipe is simple and delicious. I made this yesterday and my house still smells amazing.
Source: Real Simple
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 14.5-ounce can diced tomatoes
- 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
- 1 tablespoon fresh thyme
- kosher salt and black pepper
- 2 15-ounce cans cannellini beans, rinsed
- 1 bunch spinach, thick stems removed (4 cups)
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.
- Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
- Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 15 minutes.
- After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.
This is my absolute favorite recipe! I got it from a patient I was working with in Charlottesville years ago. I believe she got it from an Italian cooking magazine. The most important step is roasting the butternut squash; as it does, the sugars caramelize and flavor really comes out. I have tried to take a short cut with this and just use either frozen puree squash or pre-cut squash, but it wasn't worth it. I recommend roasting it the night before to cut down on the prep time.
3 lb butternut squash, ends cut off and halved
3 tsp Olive Oil
¼ cup Butter
6 cloves Garlic,minced
¼ cup Flour
4 cup Milk
1 tsp Snipped Fresh Rosemary (I use about 4 tablespoons)
9 No-boil Lasagna Noodles
1⅓ cup Shredded Parmesan Cheese
1 cup Whipping Cream
Preheat oven to 425. Lightly grease a baking sheet. Rub squash with oil and sprinkle with salt. Roast cut side down until you can easily pierce the back of the squash with a fork. Reduce oven to 375. Set aside and cool. When you can work with it, scoop the squash out from the peel.
In a large saucepan,heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and gradually stir in milk. Cool and stir until thickened and bubbly. This will probably take 15-20 minutes, so be patient. Stir in squash and rosemary.
Lightly grease a 13 x 9-inch baking dish or 3 qt. casserole. Spread about 1 c. of the sauce in the baking dish. Layer 3 of the noodles in dish. Spread with 1/3 of the Parmesan cheese. Repeat layering noodles,sauce, and Parmesan cheese 2 more times. Pour whipping cream evenly over layers in dish. Sprinkle with remaining 1/3 c. Parmesan cheese.
Cover with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more until edges are bubbly and top is lightly browned. Let stand for 10 minutes before serving.
Every time I cook with panko I wonder why I ever use regular bread crumbs for anything (except maybe meatballs). I mean really. Panko is the bomb. It's basically Japanese bread crumbs which are crunchy and much bigger than the traditional bread dust you usually buy. This results in a wonderful crunchy texture.
Source: America’s Test Kitchen Healthy Family Cookbook, 2010
- 1 1/2 cups panko
- 1 T olive oil
- 1/2 cup grated parmesan cheese
- 1/2 cup all purpose flour
- 1 1/2 tsp garlic powder
- 3 large egg whites (or 6 T egg white substitute)
- 1 T water
- 6 boneless skinless chicken cutlets, 1/4 inch thick
- salt and pepper to taste
- 2 cups tomato sauce
- 3/4 cup shredded mozzarella
- 1 T chopped fresh basil
- Heat oven to 475. Combine panko crumbs and oil in skillet and toast over medium heat, stirring often, until golden (10-14 min)
- Transfer crumbs to shallow dish, cool, and then stir in parmesan cheese. Combine flour and garlic powder in second shallow dish. Whisk egg whites and water into third shallow dish
- Spray wire rack with vegetable oil spray and place over rimmed baking sheet. Pat chicken dry and season with salt and pepper. Dredge cutlet, one at a time, first into flour, then dip into egg whites, and then coat with toasted crumbs. Press them on so they adhere. Lay breaded chicken onto prepared wire rack.
- Spray tops of chicken lightly with vegetable oil spray. Bake approximately 8-10 minutes, then top each cutlet with 2 T sauce and 2 T mozzarella. Continue to bake until cheese melted and no pink is left in chicken, approximately 4-6 minutes. Sprinkle with basil and serve.